Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat quality
Publikation: Konferencebidrag › Paper › Forskning
Originalsprog | Engelsk |
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Publikationsdato | 2006 |
Antal sider | 3 |
Status | Udgivet - 2006 |
Begivenhed | International Congress of Meat Science and Technology - Dublin, Irland Varighed: 13 aug. 2006 → 14 aug. 2006 Konferencens nummer: 52 |
Konference
Konference | International Congress of Meat Science and Technology |
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Nummer | 52 |
Land | Irland |
By | Dublin |
Periode | 13/08/2006 → 14/08/2006 |
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Forskningsområder
ID: 8062241